How to make Vegan Butterfly Pea Cheesecake

BY FOODACIOUSLY

dairyfree
glutenfree
vegan
lowcarbs
lowsugars

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Mix crumbled cookies with melted coconut oil

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Press them down into a cake tin and freeze for 30 minutes

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Blend silken tofu until smooth

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Then, boil it with sugar and agar powder

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Pour one-third of the tofu cream over the biscuit base

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Stir butterfly pea powder into the remaining tofu cream

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Then, pour it into the cake tin and chill until set

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You delicious blue cheesecake is ready!

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